The Greek lamb salad
A light and delicious salad
6 - 8
Serves
30 mins
Prep Time
20 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
This cuisine combination is packed full of flavour and goodness, and is the perfect addition to a long lunch or early dinner on a scorching day. It serves 8, so invite the friends and family around to blow their minds! Kalí órexi!
This cuisine combination is packed full of flavour and goodness, and is the perfect addition to a long lunch or early dinner on a scorching day. It serves 8, so invite the friends and family around to blow their minds! Kalí órexi!
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Ingredients
Lamb
4 Quality Mark lamb leg steaks
(roughly 500-600 grams)
Marinade
1 garlic clove
1/4 cup fresh oregano leaves
(or 1/2 teaspoon dried oregano)
1/2 cup flat-leaf parsley
1/3 cup olive oil
juice of ½ lemon
1/2 tsp kosher salt
Salad
700g baby potatoes
boiled, cooled then roughly chopped
100g baby spinach leaves
2 Lebanese cucumbers
1 cup Kalamata olives
pitted
150g green beans
i
steamed
1/2 red onion
thinly sliced
100g feta
Salad Dressing
5 Tbsp olive oil
2 Tbsp white wine vinegar
or lemon juice
1 Tbsp Dijon mustard
Method
Lamb
Salad
1
Put all the lamb marinade ingredients in a small blender and blitz until combined.
2
Place the lamb leg steaks in a dish, coat well with the marinade and refrigerate for 1-2 hours.
Start Timer
3
Remove the lamb from the fridge an hour or so before cooking so the meat can come up to room temperature.
4
Preheat your BBQ to a medium heat and cook the lamb leg steaks for 5-7 minutes until cooked.
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5
Remove and allow to rest before slicing.
Nutrition Information per Serving (312g)
Energy
1841
Protein
22.2g
Total Fat
30.6g
Saturated Fat
5.7g
Carbs
16.6g
Dietary Fibre
5.9g
Sodium
370.8mg
Iron
4.5mg
Zinc
3.1mg
Vitamin B12
0.92µg
